peanut butter cups

Buckeye Brownie Cheesecake

March 18, 2018

A sinfully rich dessert that pairs chocolate and peanut butter together in delicious layers. This Buckeye Brownie Cheesecake is the ultimate indulgent treat. Perfect if you love chocolate and peanut butter together.

Did you know that March is Peanut Month?

I swear there is a day/week/month for everything. EVERYTHING.

But I see absolutely no problem with that as you can have a lot of fun celebrating things this month like No Pants Day (May 4th), Meatball Day (March 9th), and International Fragrance Day (March 21st) . Today is Awkward Moments Day.

The only awkward moment you would have related to this awesome Buckeye Cheesecake is that you are going to be caught in the middle of the night, sneaking a bite. So awkward!

I am a sucker for peanut butter desserts so I knew that I needed to make this Buckeye Cheesecake when I saw it in my new copy of Secret Layer Cakes cookbook.

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Peanut Butter Cup Peanut Butter Banana Bread

November 6, 2013

I’m kinda the worst when it comes to buying bananas.

I buy several pounds of bananas when I go grocery shopping and then let them spoil since I forget about actually eating them… umm okay? Then as I stare at blackening bananas I think ‘ooo I’ll make banana bread’. But typically I don’t because I get to distracted with the million other things I have on my to do list.

Well things changed this time when I was going through Peanut Butter Comfort: Recipes for Breakfasts, Brownies, Cakes, Cookies, Candies, and Frozen Treats Featuring America’s Favorite Spread and saw a doozey of a banana bread. It was not just a peanut butter banana bread but it ALSO had Reese’s Peanut Butter Cups involved.

The perfect kind of recipe for a peanut butter lover.

Plus it didn’t hurt in this post-Halloween week when a massive bowl of candy was staring at me.

This bread is light in texture and packs a peanut butter punch. Plus getting a piece of Reese’s Peanut Butter Cups in the bread is always a fun surprise. I’m already thinking about making this again and then making french toast with it. I should, shouldn’t I?!?!

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Peanut Butter Cup Peanut Butter Banana Bread

Makes 1 9×5 loaf

Ingredients

3 large ripe bananas
1/2 cup vanilla or plain Greek yogurt
1/3 cup cream peanut butter
1/4 cup melted butter
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
2 large eggs
1/2 sugar
1/2 cup light brown sugar
1 1/2 cups flour
1 teaspoon baking soda
1/4 teaspoon salt
6 full size Reese’s Peanut Butter Cups, diced into about 10 pieces each

Process

Preheat oven to 350 degrees. Generously spray a 9×5 loaf pan with non-stick cooking spray, such as Pam, and then place onto a baking sheet.
Slice 1/2 of a banana into 10 slices, approximately 1/8″ thick. Set aside.
In a large bowl or in the bowl of a stand mixer, mash the remaining 2 1/2 bananas.
To the mashed bananas, mix in the yogurt, peanut butter, melted butter, vanilla extract, and the cinnamon.
Mix in the eggs and sugars to the banana mixture.
Add the flour, baking soda, and salt to the wet mixture and mix until just combined.
Gently fold in 2/3 of the chopped peanut butter cups into the banana bread mixture.
Pour the mixture into the prepared loaf pan and top with the sliced bananas and remaining diced peanut butter cups.
Bake for 50-65 minutes, or until a toothpick inserted in the center is clean upon removal. Let cool for at least 20 minutes prior to cutting and serving.

Adapted from Peanut Butter Comfort by Averie Sunshine

Thirsty Thursday: Peanut Butter Cup Milkshake

January 24, 2013

It’s the coldest it’s been in Boston in a long time. So why the hell am I posting about a milkshake. Why the hell not!?! Put a hat on, wear some gloves inside, whatever, just make sure you give this shake a try.

Every holiday season I go on a candy buying binge and act as if all the M&M’s and Reese’s peanut butter cups are going to run out. I did a good job putting a dent into that stash this year but I still had plenty of Reese’s cups hanging around. That might happen when you buy 8 bags… really, what was I thinking? So, I ran over to my huge bin of goodies and dug out a bag to have fun with so I could mix of this shake.

This Peanut Butter Cup Milkshake is in honor of National Peanut Butter Day, which is why this week’s theme for Thirsty Thursday is peanut butter. I had a lot of ideas about what I would whip up but decided with something simple, indulgent, irresistible, and packed full of candies. It’s easy to make, if you can pour milk, scoop ice cream, and chop up some candies you are good to go. I suggest that you finely chop the pb cups as the chocolate will freeze once it hits the cold ice cream so the smaller it is the easier & faster it is to blend.

Amanda has whipped up some awesome Peanut Butter Waffles. Peanut Butter Waffles?! That sounds perfect for a homemade weekend brunch! Ooo ,maybe with some bacon! Wait! How about some hot maple syrup with sliced banana on top! I think Elvis would be proud.

Peanut Butter Cup Milkshake

Makes 1 large milkshake or 2 smaller milkshakes

Ingredients

1 cup milk
2 scoops vanilla ice cream
1 tablespoon creamy peanut butter
8 mini Reese’s peanut butter cups, finely chopped

Process

Blend together the milk, ice cream, and peanut butter.
Once the shake is a smooth consistency add in the chopped peanut butter cups and blend until just incorporated.

Peanut Butter Cup Peanut Butter Ice Cream

April 30, 2012

PEANUT BUTTER CUP PEANUT BUTTER ICE CREAM

post from 4/30/12, pictures updated 7/6/17

What a crazy month!

April has been crazy for us with procedures to buy our first house. It’s been very exciting and stressful… so many phone calls, emails, and things to do! Crazy!

Well, that is exactly why I picked this recipe from A Cook’s Quest for this month’s Secret Recipe Club posting. I loved flipping through all the recipe filled pages debating over different things to make but I kept going back to doing this amazing ice cream.

When I saw the recipe for Peanut Butter Cup Ice Cream I knew that I had to do it. It would be super simple but so intense.

PEANUT BUTTER CUP PEANUT BUTTER ICE CREAM

And that is what we needed this month considering everything going on. Sometimes a big bowl of ice cream helps melt away all the stress.

It would be the perfect sweet treat to enjoy to end the month. Plus, it would give the ice cream maker a bit of work before being packed up for a bit.

This is one the creamiest ice creams I ever made. The high fat content from the peanut butter and that fact that everything is mixed so thoroughly really made this so smooth and creamy.

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Plus, who can resist the combination of chocolate and peanut butter!?

I found the recipe really easy to make and would definitely make it again and again!

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Peanut Butter Cup Ice Cream

Serves 8 (1/2 cup portions)

Ingredients

1 1/2 Cups smooth peanut butter
3/4 Cup sugar
2 Cups 2% milk (alt, 1 Cup skim milk, 1 Cup whole milk)
1 1/4 Cups heavy whipping cream
8 ounces of mini peanut butter cups (alt, chop up regular or miniture sized cups)

Process

To create the ice cream base, use a mixer to combine the peanut butter and sugar until smooth.
Slowly add in the milk and mix until all the sugar is dissolved, approximately 2 full minutes. Add the heavy cream, beat until well combined and smooth.
Refrigerate at least 1 hour to chill the mixture. Freeze the mini peanut butter cups.
After the ice cream base as chilled, follow your ice cream makers directions to process the ice cream.
When you ice cream is done, mix in the frozen peanut butter cups.
Transfer to a storage container. Ensure the peanut butter cups are well mixed throughout.
You can enjoy the ice cream now with a soft-serve consistency at this point. Or you can let it chill again, for a least another hour to set up

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